Lacto-fermentation is the key to unlocking deep flavour and layered complexity in food. This sauce is a great example of just this. While remaining bright and cucumber-y, its intense umami characteristics are brought forward by the addition of miso and shiitake mushrooms. Fermented and then aged for 60 days with rice vinegar, you have yourself a winner!

It pairs wonderfully with noodle soup or Bahn mi. Perfect with grilled pork or even splashed over eggplant that's been cooked over fire.

Heat Level: 🌶 Mild

Ingredients: cucumbers, chillies, miso, rice vinegar, salt, onion, garlic, ginger, shiitake mushrooms and time.

Size: 150ml